Tender and thick flavor of Chajang!

By frying at high temperature for a short time, the tender and thick flavor of chajang is well preserved.

Thick noodles of a new dimension.

Nongshim's 50-year-long noodles manufacturing technology makes 3mm-thick noodles which go well with Chajang sauce. The noodles with added kelp powder are chewy and resilient. Large flakes are a pleasure to bite and appetizing.

[ZHA WANG]

1. Boil 600ml (about 2 1/2 cups) of water. Add noodles and flakes. Cook for 5 minutes, stirring occasionally.

2. While cooking, prepare sauce powder by mixing it with 3 Tbsp (45ml) of water. Set aside.

3. Strain noodles, then coat with the vegetable oil in a bowl. Stir in the prepared sauce. Serve.

[ZHA WANG Big Bowl]

Open the lid and pour boiling water up to the inside line. Wait for 4 minutes and punch holes. Strain water leaving proper amount (6 spoons). Add Chajang soup base and vegetable seasoned oil and stir well.

https://www.youtube.com/watch?v=VGGAJoAGqzA

https://www.youtube.com/watch?v=qiuS2lKvHEU